This recipe is contributed by my cousin Kirk.
"My great-grandmother brought only a few things with her when she immigrated to the U.S. in 1903 from Genoa. Some clothing, a rosemary shurb, and the recipes she kept in her head. This is one of my favorites and doesn't take long to prepare."
8-12 roma tomatoes, diced
1 bunch parsley
1/2 cup sliced almonds
1 bunch green onions, chopped
salt, pepper to taste
1 cup white wine
2-3 garlic cloves, sliced
Parmesan cheese, freshly grated
In a pan, sauté tomatoes in olive oil about 2 minutes over medium heat.
Toss in garlic and sauté 1 minute.
Add white wine and bring to a simmer, about 2 minutes.
Add salt and pepper to taste and four slices of butter.
Simmer on low for 2 minutes. Sauce will become creamy.
Add chopped parsley (half of the bunch).
Add chopped green onions and sliced almonds.
Boil the pasta and drain.
Toss pasta in with sauce. Cook on low for 2 minutes to coat pasta.
Top with Parmesan cheese and the rest of the parsley.